2 cups milk
6 ounces bittersweet chocolate, chopped
½ cup sugar
1½ teaspoons cinnamon
1 teaspoon allspice
In a double boiler, melt chocolate and whisk in sugar. Once the sugar is dissolved, whisk in milk. Add spices. Keep on low heat for 15 minutes.
A note about spices: I prefer whole spices to powdered as they are more pungent and aromatic. Try blending them in a clean coffee grinder or grate them with a microplane, thenpass through a tea strainer so no large chunks remain. However, powdered spices will work just as well.
Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.